Record Details

Extraction optimization of pectin from cocoa pod husks (Theobroma cacao L.) with ascorbic acid using response surface methodology.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/13895/
https://doi.org/10.1016/j.carbpol.2018.08.103
 
Title Extraction optimization of pectin from cocoa pod husks (Theobroma cacao
L.) with ascorbic acid using response surface methodology.
 
Creator Priyangini, F.
Sudhir, G. Walde
Ramalingam, C.
 
Subject 04 Coffee
06 Gums-edible
 
Description Cocoa husks were used as the source for the pectin extraction by sugar acid treatment. A full factorial design was
applied to screen the independent variables influencing the yield and uronic acid content. Followed by response
surface methodology (RSM) was conducted using central composite design to optimize the extraction conditions.
The optimized extraction condition was denoted as pH 2.5/95 °C/45 min. The yield and the uronic acid content
of the extracted pectin was determined as 4.2 ± 0.12% and 74.5 ± 0.3% respectively. The extracted pectin
was proved to be low methoxy pectin (LM pectin) with an 8.1% degree of esterification (DE). The pectin solutions
showed shear thinning behaviour which was explicated by Williamson model. This work promotes environmentally
friendly technology for pectin isolation.
 
Date 2018
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13895/1/Carbohydrate%20Polymers%20202%20%282018%29%20497%E2%80%93503.pdf
Priyangini, F. and Sudhir, G. Walde and Ramalingam, C. (2018) Extraction optimization of pectin from cocoa pod husks (Theobroma cacao L.) with ascorbic acid using response surface methodology. Carbohydrate Polymers, 202. pp. 497-503.